Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? 7.0 Why? because that is when the salivary is most effective and it breaks down carbohydrates 2. How do you know that the amylase did not have any contaminating maltose? because the sample didn’t change color. Negative sugar/IKI test. No change from original blue bright color. We used a negative control to see if there is any amylase in the maltose 3. What effect
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Title: Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two
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Saliva Lab Since the amylase enzyme is present in saliva‚ starch digestion begins in the mouth. Salivary amylase changes the polysaccharide starch into many disaccharide molecules of maltase (a simple sugar) which are further broken down into glucose units by maltase enzyme in the As stated above‚ saliva contains the amylase enzyme which begins the breakdown of starches. The efficiency of starch digestion by amylase can be measured by how much simple sugar it produces under
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solution A. Solution B Benedict’s test: The blue coloration remained unchanged. Reducing sugar is absent in solution B. Iodine test: The coloration turn into dark blue coloration. Starch is present in solution B. Table 2: Tube Contents Temperature(°C) Benedict’s Test-Colour Observation After min 5th min (from tubes 1 - 4 into 1’ - 4’) After 35th min (from tubes 1 - 4 into 1’ - 4’) 1 10 ml solution B 1 ml saliva 37 Blue coloration turned into translucent green. Blue coloration turned
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Segmentation By Sensing Parameters [Pressure‚ Temperature‚ Mass‚ Torque‚ Humidity‚ Chemical‚ Touch‚ Others]‚ Applications And Geography (2013-2018) For more details on the content of report and ordering information please visit: http://www.aarkstore.com/reports/reportid-15578.html Acoustic wave sensors are expected to show good growth across different application segments due to their competitive advantages over the other technologies. As of now‚ temperature‚ pressure‚ torque‚ and viscosity sensors are
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optimum conditions including temperature‚ pH and substrate concentration. Enzymes can be used more than once and are very important to cell functioning; therefore only small quantities of them are required in the cell. The effect of temperature on enzyme activity is; lower temperatures (0 C) will cause the substrates to move at a significantly slow speed to collide and react with the enzyme therefore very little product will be produced‚ where as too high of a temperature (100 C) will cause denaturing
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refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase. The following questions refer to Activity 2: Assessing Cellulose Digestion. 5. Does amylase use cellulose as a substrate? Explain. 6. Did freezing
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step (4) and pipetted 2 ml each into tubes 1 and 4. The contents of the tubes shook well to ensure through mixing. 7. Measured out 4 ml HCL and pipetted 2 ml each into tubes 2 and 3. 8. Let tubes 1‚ 2‚ 3‚and 4 incubated at their respective temperatures (see Table 2) for 35 minutes from this moment. 9. Labelled 4 more new boiling tubes as follows: 1’‚ 2’‚ 3’ and 4’. 10. After 5 minutes of incubation
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remain unchanged Iodine’s test : The clear colourless solution turns into opaque blue-black solution There is absence of reducing sugar whereas presence of starch Table 2 : The effect of hydrochloric acid and saliva in different temperature Tube Contents Temperature (°C) Benedict’s test After 5 min (from test tube 1-4 into 1’-4’) After 35 min (from test tube 1-4 into 1’-4’) 1 10ml solution B 1ml saliva 37 The transparent blue solution turns into opaque greenish-yellow solution
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Digestion by Salivary Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase‚ Starch Amylase‚ Starch Amylase‚ DI Water DI Water‚ Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C for 60 minutes IKI Test + - - + Benedict’s Test - ++ - - Chart 1 – Salivary Amylase
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